- Prep: 5 min
- Cook Time: 5 min
- Total: 10 min
- Serving: 1 Person
Learning how to properly prepare the eggs is half the battle in creating a perfectly fluffy omelet like those at La Mere Poulard in France.
- 2 large eggs
- 2 tbsp whole milk
- 2 tbsp butter
- Salt and ground pepper, to taste
- Crack the eggs into a glass mixing bowl and beat them with a whisk until they turn light yellow.
- Heat a small nonstick sauté pan over medium-low heat. Add butter allowing it to melt slowly. Be careful not to let it burn!
- Next, add the milk to the eggs and season to taste with salt and ground pepper.
- Use an electric mixer to thoroughly beat the mixture until it has a light frothy appearance. The point here is to get as much air into the eggs as possible. NOTE: This step is important and is what sets an average omelet aside from a great one.
- Next, test the pan and only pour in the eggs when a drop of water sizzles. Let the eggs start to set and do NOT stir. This should take about one minute.
- With a heat-resistant rubber spatula, gently lift up an edge of the setting omelet and bring it towards the center of the pan while tilting the pan at the same time. This allows the liquid egg to run in underneath and cook. Repeat this action all the way around until there is no more liquid left.
- At this point, your eggs should now look like a bright yellow pancake that moves easily around the pan. If any part is sticking, loosen it with your spatula.
- Gently turn the omelet over, using your spatula to guide it over if necessary. Cook for another few seconds to set any remaining egg.
- Using a spatula, lift one side of the omelet and fold it across to the other side making a half circle. Carefully transfer the finished creation to a plate and garnish with fresh herbs if desired.